Catfish Stew over Rice - The Local Palate

Name: Catfish Stew over Rice - The Local Palate
Ingredients: ¼ cup butter; 3-4 tablespoons flour; 2 tablespoons canola oil; 2 pounds firm catfish filets; Cajun seasoning; 2 onions; chopped; 2 celery stalks; 1 quart clam broth; 8 tomatoes; charred and chopped*; 1 pound field peas; cooked (Collier uses pink eye and cream peas); 4-5 garlic cloves; crushed; 2 bay leaves; Salt and pepper to taste; Hot pepper sauce to taste; 1 pound fresh crabmeat (or 2 cans),1 pint shucked oysters; 1 tablespoon gumbo filé powder; Cooked white rice for serving; *To char tomatoes, cut each in half and sprinkle cut side with salt. Broil in oven until charred. Let cool before roughly chopping.

thelocalpalate.com

In a saucepan over medium heat, make a roux by melting butter and adding flour; cook, stirring often, until it’s the color of chocolate.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.

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Ingredients

¼ cup butter
3-4 tablespoons flour
2 tablespoons canola oil
2 pounds firm catfish filets
Cajun seasoning
2 onions
chopped
2 celery stalks
1 quart clam broth
8 tomatoes
charred and chopped*
1 pound field peas
cooked (Collier uses pink eye and cream peas)
4-5 garlic cloves
crushed
2 bay leaves
Salt and pepper to taste
Hot pepper sauce to taste
1 pound fresh crabmeat (or 2 cans),1 pint shucked oysters
1 tablespoon gumbo filé powder
Cooked white rice for serving
<i>*To char tomatoes, cut each in half and sprinkle cut side with salt. Broil in oven until charred. Let cool before roughly chopping. </i>